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首頁 >> 烘焙配方 >>磅蛋糕 >> 香草磅蛋糕

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详细内容

香草磅蛋糕

香草磅蛋糕的做法
18 人做过这道菜收藏
是_煩的厨房
是_煩原本是打算测试一下新打蛋器的性能
一不小心發現
自己居然沒有做過香草磅蛋糕~
這麽基礎的味道，沒有做過，不科學呀~~~
果斷折騰起來~
順便不正規的對比了一下2款打蛋器的效果~
-----
這款磅蛋糕裏，最點睛的就是檸檬皮
一定不能省略~

用料

黃油	100g
細砂糖	100g（我減少到85g，並且磨成粉）
蛋液	100g（大概2個雞蛋）
鹽	1g
檸檬皮屑	1g
香草豆莢	1/3枝（沒有的話改成香草精油幾滴）
低粉	100g
泡打粉	2/3茶匙（我放了3g）
酒糖液
細砂糖	20g
水	20g
rum酒	20g

香草磅蛋糕的做法

1.黃油软化到位，先用打蛋器打顺滑，加入磨成粉的細砂糖，香草豆莢剖开刮出的籽，檸檬皮屑
2.黃油打发至发白，体积稍微膨胀后，分次加入鸡蛋液，继续中速搅拌
3.搅拌好的黃油~体积很蓬松，颜色也是发白~
4.所有的粉類提前過篩一次，再篩入打蛋盆中~
5.面糊一定要混合到有光澤爲止，大概翻拌8~90下~
磅蛋糕不同于馬芬蛋糕磅蛋糕的面糊
需要完全攪拌至有光澤，是因爲這個程度的面糊會起筋
烤制時就會膨脹的又高又漂亮,顯現出松軟綿密又保有濕度的口感
6.將面糊裝入裱花袋中，再進入模具中，震幾下模具~
7.170度烤制到表面微微上色，變的有點幹的時候，用沾了熱水的刀子，在面糊中心劃開一道
繼續烤制，整個過程大概45分鍾
劃開一道，是爲了讓蛋糕更加自然的膨脹裂開，烤出來的形狀會非常的漂亮
8.出爐後，趁熱脫模，趁熱刷酒糖液~
每個角落都要刷到哦~~
蛋糕還有點點溫熱的時候，包裹上保鮮膜~裝入保鮮盒保存~
磅蛋糕做的好，口感棒棒哒~
黃油打发很重要翻拌也重要
確實把細節做到位

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